Description
A vibrant and flavorful one-pot pasta dish combining tender rigatoni cooked in a rich tomato and vegetable stock base, enhanced with succulent tuna, creamy mascarpone, tangy capers, fresh lemon zest, and fragrant parsley. Perfect for a quick, comforting meal with minimal cleanup.
Ingredients
Scale
Pasta Base
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 500g cherry tomatoes, halved
- 400g dried rigatoni pasta
- 1 litre hot vegetable stock
Fish and Dairy
- 2 x 110g cans tuna in olive oil, drained
- 3 tbsp mascarpone
- 30g parmesan, grated
Flavourings and Garnish
- 2 heaped tbsp capers
- ½ small bunch lemon, zested
- Small bunch parsley, finely chopped
- Salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Prepare the base: Heat the olive oil in a saucepan over medium-low heat. Add the finely chopped red onion and a pinch of salt, frying gently for 7 minutes or until the onion is softened and translucent.
- Add initial ingredients: Stir in 350g of the halved cherry tomatoes, the dried rigatoni pasta, and the hot vegetable stock. Bring the mixture to a boil.
- Simmer to cook pasta: Reduce the heat to a simmer and cook uncovered for 15 minutes, stirring occasionally, until the tomatoes break down and the pasta is just cooked.
- Cook remaining tomatoes: Add the remaining tomatoes to the saucepan and increase the heat to medium-high. Continue bubbling uncovered for 5 minutes or until the liquid reduces.
- Incorporate tuna and flavorings: Gently fold in large flakes of drained tuna, mascarpone, grated parmesan, capers, lemon zest, chopped parsley, and season with salt and freshly ground black pepper to taste.
- Rest and serve: Cover the pan with a lid and let it sit for 5 minutes to meld the flavors. Serve warm in deep bowls.
Notes
- Using vegetable stock instead of water infuses more flavor into the pasta.
- Make sure to stir occasionally to prevent sticking and ensure even cooking of the pasta.
- Allowing the dish to rest covered before serving helps the flavors to fully develop.
- You can substitute rigatoni with other sturdy pasta shapes like penne or fusilli.
- If you prefer a tangier taste, add an extra teaspoon of lemon zest or a squeeze of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: one-pot pasta, tuna pasta, tomato pasta, easy dinner, lemon pasta, quick pasta recipe, capers, mascarpone, Italian cuisine
